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2021 Book Chapter Encapsulation of GasesHo, Thao M. and Bhandari, Bhesh R. (2021). Encapsulation of Gases. Functionality of Cyclodextrins in Encapsulation for Food Applications. (pp. 29-51) Cham, Switzerland: Springer. doi: 10.1007/978-3-030-80056-7_3 |
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2021 Book Chapter Encapsulation of fruit ripening controlling compoundsCholmaitri, Chalida, Uthairatanakij, Apiradee, Laohakunjit, Natta and Bhandari, Bhesh R. (2021). Encapsulation of fruit ripening controlling compounds. Functionality of cyclodextrins in encapsulation for food applications. (pp. 315-333) edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao and Bhesh R. Bhandari. Cham, Switzerland: Springer International Publishing. doi: 10.1007/978-3-030-80056-7_16 |
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2021 Journal Article PrefaceHo, Thao M., Yoshii, Hidefumi, Terao, Keiji and Bhandari, Bhesh R. (2021). Preface. Functionality of Cyclodextrins in Encapsulation for Food Applications, v-vi. |
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2021 Journal Article Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant: improving the physiological quality of fresh-cut eggplantWu, Dan, Zhang, Min, Bhandari, Bhesh and Guo, Zhimei (2021). Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant: improving the physiological quality of fresh-cut eggplant. Food Bioscience, 43 101302, 101302. doi: 10.1016/j.fbio.2021.101302 |
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2021 Journal Article Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patientsDick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Effect of reheating method on the post-processing characterisation of 3D printed meat products for dysphagia patients. LWT, 150 111915, 111915. doi: 10.1016/j.lwt.2021.111915 |
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2021 Journal Article The role of hydrocolloids on the 3D printability of meat productsDick, Arianna, Dong, Xiuping, Bhandari, Bhesh and Prakash, Sangeeta (2021). The role of hydrocolloids on the 3D printability of meat products. Food Hydrocolloids, 119 106879, 106879. doi: 10.1016/j.foodhyd.2021.106879 |
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2021 Journal Article Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juiceXu, Baoguo, Chen, Jianan, Azam, S. M. Roknul, Feng, Min, Wei, Benxi, Yan, Weiqiang, Zhou, Cunshan, Ma, Haile, Bhandari, Bhesh, Ren, Guangyue and Duan, Xu (2021). Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice. Journal of Food Measurement and Characterization, 16 (1), 762-771. doi: 10.1007/s11694-021-01202-3 |
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2021 Book Chapter LactoferrinBokkhim, Huma and Bhandari, Bhesh (2021). Lactoferrin. Encyclopedia of dairy sciences. (pp. 925-932) Amsterdam, Netherlands: Elsevier. doi: 10.1016/B978-0-12-374407-4.00435-0 |
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2021 Journal Article 3d printing of steak‐like foods based on textured soybean proteinChen, Yangyang, Zhang, Min and Bhandari, Bhesh (2021). 3d printing of steak‐like foods based on textured soybean protein. Foods, 10 (9) 2011, 2011. doi: 10.3390/foods10092011 |
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2021 Journal Article Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: characterization, antimicrobial property and advantages in pork meat patties applicationSun, Yanan, Zhang, Min, Bhandari, Bhesh and Bai, Baosong (2021). Nanoemulsion-based edible coatings loaded with fennel essential oil/cinnamaldehyde: characterization, antimicrobial property and advantages in pork meat patties application. Food Control, 127 108151, 108151. doi: 10.1016/j.foodcont.2021.108151 |
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2021 Journal Article 3d printing of shiitake mushroom incorporated with gums as dysphagia dietLiu, Zhenbin, Bhandari, Bhesh, Guo, Chaofan, Zheng, Wenqi, Cao, Shangqiao, Lu, Hongyu, Mo, Haizhen and Li, Hongbo (2021). 3d printing of shiitake mushroom incorporated with gums as dysphagia diet. Foods, 10 (9) 2189, 2189. doi: 10.3390/foods10092189 |
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2021 Journal Article Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contentsZhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2021). Physicochemical and microstructural properties of fermentation-induced almond emulsion-filled gels with varying concentrations of protein, fat and sugar contents. Current Research in Food Science, 4, 577-587. doi: 10.1016/j.crfs.2021.08.007 |
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2021 Journal Article Establishment of novel standardized operating procedures for LF‐NMR: used in rapid detection of typical fruit and vegetableSun, Qing, Zhang, Min, Bhandari, Bhesh and Raghavan, Vijaya (2021). Establishment of novel standardized operating procedures for LF‐NMR: used in rapid detection of typical fruit and vegetable. International Journal of Food Science and Technology, 57 (1) ijfs.15291, 1-9. doi: 10.1111/ijfs.15291 |
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2021 Journal Article Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?Derossi, Antonio, Bhandari, Bhesh, van Bommel, Kjeld, Noort, Martijn and Severini, Carla (2021). Could 3D food printing help to improve the food supply chain resilience against disruptions such as caused by pandemic crises?. International Journal of Food Science and Technology, 56 (9) ijfs.15258, 4338-4355. doi: 10.1111/ijfs.15258 |
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2021 Journal Article Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oilPhan, Khanh, Truong, Tuyen, Wang, Yong and Bhandari, Bhesh (2021). Effect of CO2 nanobubbles incorporation on the viscosity reduction of fruit juice concentrate and vegetable oil. International Journal of Food Science and Technology, 56 (9) ijfs.15240, 4278-4286. doi: 10.1111/ijfs.15240 |
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2021 Journal Article Ultra high temperature stability of milk protein concentrate: effect of mineral salts additionSingh, Jaspal, Dean, Agathe, Prakash, Sangeeta, Bhandari, Bhesh and Bansal, Nidhi (2021). Ultra high temperature stability of milk protein concentrate: effect of mineral salts addition. Journal of Food Engineering, 300 110503, 110503. doi: 10.1016/j.jfoodeng.2021.110503 |
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2021 Journal Article Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemicChitrakar, Bimal, Zhang, Min and Bhandari, Bhesh (2021). Improvement strategies of food supply chain through novel food processing technologies during COVID-19 pandemic. Food Control, 125 108010, 108010. doi: 10.1016/j.foodcont.2021.108010 |
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2021 Journal Article Novel technologies for flavor formation in the processing of meat products: a reviewXu, Jingjing, Zhang, Min, Wang, Yuchuan and Bhandari, Bhesh (2021). Novel technologies for flavor formation in the processing of meat products: a review. Food Reviews International, 39 (2), 1-25. doi: 10.1080/87559129.2021.1926480 |
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2021 Journal Article Development of a continuous membrane nanobubble generation method applicable in liquid food processingDhungana, Pramesh and Bhandari, Bhesh (2021). Development of a continuous membrane nanobubble generation method applicable in liquid food processing. International Journal of Food Science and Technology, 56 (9) ijfs.15182, 1-10. doi: 10.1111/ijfs.15182 |
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2021 Journal Article Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patientsDick, Arianna, Bhandari, Bhesh and Prakash, Sangeeta (2021). Printability and textural assessment of modified-texture cooked beef pastes for dysphagia patients. Future Foods, 3 100006. doi: 10.1016/j.fufo.2020.100006 |
